Ingredients Pizza base 2 cups grated zucchini
1 cup grated sweet potato
3/4 cup grated cheese (see Tips, lactose free if required)
1 tbsp oregano (optional)
1/4 cup plain flour (gluten free or rice flour)
2 eggs, beaten
Pizza toppings 1/2 cup pizza sauce (I used my homemade tomato sauce)
1/4 cup pineapple, cut
1/4 cup red capsicum, sliced
1/4 cup mushrooms, sliced
1/4 cup kalamata olives, sliced
1/2-3/4 cup grated cheese (lactose free if required)
Place a 34 cm pizza stone in the oven and preheat to 230 degrees. See Tips for alternative.
In a bowl add the zucchini, sweet potato, cheese, oregano and season with cracked pepper. Stir to combine.
Add the flour, eggs and stir to combine.
Place the ingredients onto a piece of baking paper and use a spoon to make a 30 cm circle. Flatten.
Gently transfer the pizza base into the oven and bake for 15 minutes until it is golden brown.
Leave the stone in the oven and take the pizza base out of the oven. Reduce the temperature to 220 degrees.
Spread the pizza sauce and toppings on the base. Bake for 10-15 minute until the cheese has melted and the edges of the base are golden.
Serve and enjoy.
A combination of 1/2 cheddar and 1/4 parmesan or Liddells lactose free cheese works well.
The pizza stone must be placed in a cold oven and then heated to prevent cracking.
A baking tray can be used but I haven't been able to achieve the same crust on the base. Use the same method as the pizza stone.